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| 1/2 | cup packed brown sugar |
| 1/4 | cup shortening |
| 3/4 | cup full-flavor molasses |
| 1/3 | cup cold water |
| 3 1/2 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon baking soda |
| 1 | teaspoon ground ginger |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon ground allspice |
| 1/2 | teaspoon ground cloves |
| 1/2 | teaspoon ground cinnamon |
| Assorted candies, nuts, cookies, crackers and cereal |
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| 1 | package (16 oz) powdered sugar (4 1/2 cups) |
| 1/3 | cup warm water (105°F to 115°F) |
| 3 | tablespoons meringue powder |
| 1 | teaspoon vanilla |
| 1/2 | teaspoon cream of tartar |
| Food colors, if desired |
| 1. | Heat oven to 350°F. Grease 9-inch square pan and 15x10x1-inch rectangular pan. In large bowl, mix brown sugar, shortening and molasses until well blended. Stir in cold water. Stir in remaining gingerbread ingredients except assorted candies. Press one-third of dough into square pan. Press remaining dough into rectangular pan. |
| 2. | Bake 1 pan at a time about 15 minutes or until no indentation remains when touched in center. Cool 5 minutes. Turn upside down onto large cutting surface. Immediately cut gingerbread in rectangular pan into fourths and then into buildings as shown in illustration. Cut gingerbread in square pan into braces as shown. Cool completely, about 25 minutes. |
| 3. | In large bowl, beat all icing ingredients except food colors with electric mixer on low speed until mixed. Beat on high speed 7 to 10 minutes or until very stiff. Divide and tint as desired with food colors. Decorate fronts of buildings as desired, using icing and assorted candies, nuts, cookies, crackers and cereal. Use icing to attach braces to backs of buildings. Let stand 30 minutes or until icing is completely set. Complete by decorating as desired. |
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| Make the gingerbread the day before the decorating fun begins! |
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| Meringue powder can be found in craft and cake decorating supply stores. |
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| Complete the landscape of your village with a gingerbread cookie tree. Use 5 small star-shaped cookie cutters in graduated sizes. Bake about 5 minutes. When cool, stack with icing in between and decorate. |
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| Royal Icing dries out quickly, so keep it covered with plastic wrap and work with small portions. Place small portions in small resealable food-storage plastic bags, snip off a corner and squeeze the bag for easy decorating. |
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| Don’t want to get out the mixer to make the icing? Make Quick Gingerbread Frosting instead. Beat 2 cups powdered sugar, 1/3 cup shortening, 2 tablespoons light corn syrup and 5 to 6 teaspoons milk with a spoon until frosting is smooth and spreadable. |
Nutrition Information:
170 ( 15); 2g ( 0g, 0g); 0mg; 90mg; 37g ( 0g, 23g); 2g 0%; 0%; 2%; 6% 1 ; 1 1/2 ; 0 2 1/2